| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh porcini or cepes |
| 3 |
tb |
Extra virgin olive oil plus 2 tablespoons |
| 4 |
|
Eggs; jumbo |
INSTRUCTIONS
Preheat grill.
Slice mushrooms 1/4-inch thick and drizzle with oil and salt and pepper.
Place mushrooms on grill and cook until tender and juicy, about 2 minutes
per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until
just smoking. Crack eggs, eareful to maintain unbroken yolds, into pan and
cook eggs until whites have set. Remove pan from heat and allow to rest 3
minutes. Remove mushrooms to serving plater. Cut away whites of eggs and
gingerly place egg yolks on top of mushrooms and serve immediately.
Yield: 4 as tapas
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A25
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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